I think Belgium always lags behind when it comes to, ehhh, a lot of things. The weather here has been pretty messed up this summer. Most of the days in July & August consisted of heavy rain and dark clouds, which made me want to snuggle up on the couch with a cosy blanket and a cup of hot coffee – THIS IS NOT WHAT SUMMER SHOULD LOOK LIKE.
Then, back to my lagging-behind-story: just as September is nearly there, we -poor belgians- finally get some boozy summer temperatures. The fact that I haven’t spotted a single cloud in the past few days turns me into an even happier human being now!
This dessert perfectly matches the hot temperatures on days like these. There’s the semi sweet-tanginess of the peach, then the lime zested coconut ice cream* and some crunchy coconut flakes on top. Spoon it, lick it, but don’t melt it. HAHA 🙂
* Oh, did I already mention that you don’t need an ice cream machine to make this? It’s all freezer friendly. Yay!
You’ll need (makes 4)
(for the coconut ice cream)
180g thick coconut milk
100g sweetened condensed milk
1 tbsp piña colada (leave this out if you haven’t got any)
the zest of 1 lime
2 tbsp coconut flakes
(for the grilled peaches)
Start by making the ice cream. In a large bowl, whip coconut milk & condensed milk until fluffy, about 3 minutes. Add piña colada & lime zest and mix well. Pour mixture into a freezable container and freeze for at least 4 hours.
Just before serving, make the grilled peaches. Preheat the oven to 200°C/400°F (grill stand) and cover a baking sheet with baking paper. Cut the peaches in half, remove the stone and arrange onto the baking sheet.
Grill the peaches for 12 to 15 minutes.
Add coconut flakes to a small saucepan. Turn on the heat, then roast for one minute until golden brown. Make sure to stir constantly, so the coconut won’t burn.
Arrange the peaches onto 4 plates. Scoop the ice cream on top of the peach, then top with the coconut flakes. Serve immediately.